Honey Lemon Curd

I’m feeling a little on edge today, quite literally. We’re teetering on the brink of spring (cloudy, windy, 68 degrees, and I can’t stop sneezing!). My deadline for cookbook production is coming right up. The suspense of closure is getting to me, and I spend too much time daydreaming how I’m going to use my newfound free time.

I think I’ll go to India for a month to become certified in yoga. Just putting that out into the universe.

This lemon curd is perfect for this moment in time, as citrus is still in season and bright colors start popping up around us. In fact, it’s the very same shade of yellow as the daffodils I picked up from Trader Joe’s and the forsythia blooming along the fences in my neighborhood.

The curd is tart, but sweet, with extra flavor since it’s sweetened with honey instead of plain sugar. It’s a seasonal treat that stores well in the freezer for later, in case you want to bottle it up and savor it over the next couple of months.

This curd is both simple and fun to make, with no straining required thanks to the preparation and cooking method. It goes through several distinct phases on its way to becoming so utterly creamy. I can imagine that it would be fun to make with kids around to watch as the lumpy, curdled-looking mixture slowly smooths into luxurious gold liquid, and finally, right at the brink of boiling—it condenses into the most perfect curd you’ve ever seen. Just like magic.

Meet the perfect lemon curd recipe. This classic lemon curd is made even better with honey, and it's so easy to make—no straining required! Recipe yields 2 cups of curd.

Ingredients

4 tablespoons unsalted butter, diced into ½” cubes

⅓ cup honey

4 large egg yolks

2 large eggs

1 tablespoon finely grated lemon zest

⅔ cup fresh lemon juice (from around 4 large or 8 small lemons)

Instructions

In a medium bowl, combine the cubed butter and honey. Starting on a low speed and working up to higher speeds, cream the mixture until fluffy. I used a handheld mixer for this.

While beating the mixture, slowly add the egg yolks and eggs. Then, add the zest and lemon juice to the bowl and blend again. It will look curdled at this point, but don't worry!

Pour the mixture into a medium-sized, non-reactive saucepan (stainless steel or enameled cast iron should work great). Cook over medium-low heat while stirring constantly with a rubber spatula or wooden spoon (it’s important to stir constantly throughout the cooking process, which will take somewhere between 10 to 20 minutes).

Once the mixture starts looking smooth and shiny, slowly increase the heat to medium. Continue cooking until the mixture has thickened and your spoon meets resistance as you stir, which happens right at the brink of boiling. Once the mixture is trying to boil, cook for about 15 more seconds while stirring constantly, then remove from heat. The curd will thicken up more as it cools.

Let the curd cool before transferring it to an airtight container and screwing on a lid. Store in the refrigerator for about 1 week, or in the freezer for up to 2 months. The curd doesn't freeze solid, so you can scoop out as much as you want right from the freezer!

Notes

Recipe adapted from my blood orange and Meyer lemon curd recipes, which was originally adapted from the Green Market Baking Book and Fine Cooking's foolproof method for lemon curd. Why buy organic? It's generally ok to use non-organic citrus as long as you're just using the fruit or juice. Since the outsides of the fruit are often treated with chemicals, it's best to stick with organic when using the zest. I also recommend using high quality local and/or organic eggs, for the best flavor and nutrition profile. Make it dairy free/paleo: I'm pretty sure you can use coconut oil in place of the butter here. I'm not sure that it matters whether the coconut oil is melted or solid when you measure and whip it. Please let me know if you give it a try!Change it up: You can use any variety of citrus you enjoy here, as long as you can get enough juice and zest out of them. I have enjoyed Meyer lemon curd and blood orange curd. Lime or key lime would be great, too, I'm sure.What to do with leftover egg whites: You could make scrambled eggs or an omelet (I like to add at least one whole egg for best flavor) or use three of the egg whites for these amazing macaroons.

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Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!

This looks amazing – as always – is there any reason I couldn’t use the sharp (almost seville like) oranges in my garden for this if I play with the honey levels?Loving the idea of a healthier curd and I know my 3 year old will have a ball with the mixing. Thanks again for all the amazing recipes.

Thanks so much for your quick reply Kate. So, we made the curd with our sharp oranges which worked brilliantly. We had a ball making it and my son was so proud we ended up baking little pastry cases and turning it into tiny tarts to share with his preschool class. Thanks a million from 15 very happy (sticky) little preschoolers and me!

I love that you took the time to offer suggestions for use of the curd and for the remaining egg whites. I wish you every success in your cookbook! I will for sure be buying one for my household when it comes out.

Kate, your recipe is just on time.. I’m craving a good lemon tart and your lemon curd recipe looks yumm! Quick question.. Do you think lime will work instead of lemon? Might be a tad sour though I guess.
Hey if you are serious about coming to India, you must!! I’m from Mumbai, India so if you need any help.. Do let me know :)

Kate, This looks so good. I can’t wait to try it. I think I will make some when two of my grandchildren will be over this coming weekend. My grandson does not believe in magic but will talk about “chemical reactions” and the such. He is four. Should be fun! Did you know if you cut citrus lengthwise you can squeeze out about twice as much juice. Here is the source and a video. Thanks for the new recipe!http://www.thekitchn.com/simple-tip-how-to-get-way-more-juice-from-lemons-and-limes-188898

yummy yummy I absolutely love lemon curd.
I make it only for special occasions with a large breakfast like Easter, Christmas or a family brunch. This post inspired me to try to make it little bit more often and to treat myself and my loved ones :)
Thank you :)

I made this yesterday and it’s SO good! My husband, a retired chef, said it was the brightest, most yellow curd he’s ever seen.
We did decide to make it in a double boiler though, which set my mind at east a bit – I didn’t want to burn it! And you do feel like you are eating healthier with the honey instead of sugar. You don’t notice a difference which is plus :)

I also made your lemon blueberry scones and they were amazing. You’re right, they are so easy to make! I think next time I’ll make the dough and freeze it. That way we can have fresh scones for Sunday brunch.

I’ve made so many of your recipes and not one has disappointed. I always tell people about your blog.
Keep up the great work!

Thanks for sharing this! Just made it this morning and it was so easy, and turned out so delicious! I really appreciate your detailed instructions about what to watch for at each stage. It made me feel confident everything was on the right track as I was making it.